Mexicorn And Beefless Ground Burritos

Here’s a recipe for Meatless Monday or anytime you’d like a flexitarian meal. It can be a challenge to come up with quick, meat free meals day after day. Fortunately, Mexicorn and Beefless Ground Burritos are not only satisfying, they’re easy to prepare thanks to a fantastic product from Gardein.

What is Beefless Ground?

Gardein’s ground beef substitute is an amazing product. It looks like– and has a similar taste and texture to– ground beef which makes it perfect as a substitute in many family favorite recipes. Beefless ground is a gluten free, vegan product made from non GMO ingredients. Nutritionally speaking, beefless ground has 2 grams of fat, 18 grams of protein and 4 grams of net carbs per 3/4 cup serving. (For more information and recipes, visit Gardein’s website.) Best of all, the product goes from freezer to skillet to ready to use in only 5 minutes. No thawing and no need to brown it before serving, just warm it through.

Summer fresh corn prepared street corn style and creamy avocado are partnered with beefless ground to make burritos the whole family will enjoy. I finished mine on a panini press for a little extra crunch.

Mexicorn And Beefless Ground Burritos

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Servings: 8 - 10 burritos

Author: LydiaF

Ingredients

For the Mexican style corn

• 2 tablespoons oil or a mix of butter and oil
• 3/4 cup diced onion half a large onion, peeled and chopped
• 1/2 teaspoon ground cumin adjust to taste
• 1/4 teaspoon ground cayenne adjust to taste
• 1/2 teaspoon tajin seasoning link (adjust to taste...use garlic powder if you can't find the tajin)
• 3 - 4 ears of cooked corn kernels removed to yield about 2 cups (or equivalent in frozen corn)
• 4 ounces crumbly farmer's cheese like queso fresco or similar
• 1/2 cup chopped fresh cilantro
• 2 tablespoons mayonnaise
• juice of 1/2 lime
• salt and pepper to taste

For the burritos

• 1 pack burrito size tortillas 8-10 in a pack
• 1 pack Gardein Beefless Ground heated according to package directions
• 2 avocados peeled, pitted and mashed (or your favorite guacamole)
• shredded cheese I used a Mexican blend

Other

• Sour cream
• Fresh salsa
• Hot sauce
• Any other fixings you'd like

Instructions

Make the corn

• Heat the oil in a large skillet and saute the onions until softened. Season with the cumin, cayenne and tajin seasoning.
• Stir in the corn kernels until coated with oil and seasoning. Spread out in the skillet and heat through. Let any moisture evaporate.
• Transfer the corn to a bowl. Stir in the mayo, lime juice, cilantro and cheese. Taste and adjust the seasoning to suit. Set aside.

Assemble the burritos

• Heat the beefless ground in the same skillet according to the package directions.
• Make the burritos by layering the avocado, grated cheese, 2-3 tablespoons beefless ground and 2-3 tablespoons Mexican style corn on a large tortilla, then rolling burrito style. We had enough mix to fill all the tortillas we bought.
• Place the burritos on a preheated panini press and grill until the top and bottom are golden colored. A griddle will work if you'd rather grill the burritos on top of the stove.
• Serve with your favorite fixings.

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Now, here’s where I’m going to be honest with you all. Until given the opportunity to try beefless ground, I would not have purchased this product on my own. I’m used to substituting beans or lentils for ground beef, or I’ll make my own tofu crumbles. Now that I’ve tried it, I feel it’s much quicker to prepare than my crumbles AND it tastes much better than TVP which used to be my ground beef substitute. In fact, since there’s no need to brown it, recipes made with beefless ground could be on the table faster than their ground beef counterparts. The best endorsement is Rick had seconds!

While I was provided with beefless ground to develop my recipe, my local big box store and grocery in Maryland carries it and other products in the freezer case. Add it to your grocery list and start exploring all the possibilities for Meatless Monday meals!

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